It’s been a while since I made something new from the Momofuku Milk Bar cookbook. The recipes I have made multiple times are the Ritz Crunch, the Chocolate Chip-Marshmallow-Cornflake cookies, and the Crack Pie. Recently I finally made the corn cookies, and they are delicious, with a buttery, rich, salty-sweet corn flavor. The recipe is really easy, but there are two specialty items to track down, which is what took me so long to make these cookies. The first is freeze-dried corn. Not available in Bay Area grocery stores as far as I can tell. I had to order online through Amazon. One 8 oz bottle was enough for two batches of cookies. The freeze-dried corn is easily pulverized to a powder in a blender. To this is added corn flour, which I found at an Asian grocery, Ranch 99. Corn flour is a finely ground corn meal, ground from the whole corn kernel. The remainder of ingredients are common. I would love to try these cookies with corn ice cream in the summer.

Cost: about $15 for two batches (12-13 cookies each batch)

Deliciousness: 4 out of 5 stars

Health: are you kidding? this is a Christina Tosi recipe. About 1.3 Tbsp butter per cookie